Wednesday, September 19, 2007

Twenty Minute Turkey Chili and Molasses Cornbread Muffins

Comforting. Spicy. Sweet. Goodness.It’s mid-September and I am claiming Fall, even though it’s not officially here yet in Eastern, NC… I’m diving in! Fall is my favorite time to be in the kitchen. Apple pie, roast chicken, winter vegetables, pots of soup, cornbread, and of course chili!

I’ve been reading a book by Bette Hagman called, “The Gluten-Free Gourmet Cooks Fast and Healthy.” When I was late in making dinner last night, I ran across a simple chili recipe that came to the rescue. Bette’s recipe (located on page 258 of her aforementioned book) calls for a pre-made beef mix, which I didn’t have, so I substituted ground turkey and added some leftover cooked rice.

Michael loves simple homemade meals. He had second helpings and took the rest to lunch today, so I know he was happy!

Add tomatoes, chili powder, and kidney beans. Add additional water if chili is too thick. Bring to a boil, cover, reduce heat, and simmer for 10-15 minutes. Add the rice and cook until heated through.

Serve in bowls topped with cheese. Makes 6 portions for a hungry crowd!

Don’t tell Michael I forgot to add cheese!! He never knew it was missing!!

With the chili, I served a batch of muffins that I finally got right! The density of cornbread muffins makes them a great starter recipe (with gluten-free flours) because it’s practically impossible to destroy. You cannot mess this up. These muffins don’t have to be light and fluffy to be extraordinarily good! Split one open, hot from the oven and add butter… heaven! Hot, buttery, sweet goodness in a single serving!If you don’t care for sweet cornbread, leave out the molasses and sugar... but you’ll be missing out!

Molasses Cornbread Muffins

¾ cup sorghum flour

1 cup yellow cornmeal

¼ - ½ cup granulated sugar (I always opt for more ;-)

1 tsp. salt

2 tsp. baking powder

½ tsp. xanthan gum

1 cup milk

¼ cup vegetable oil

One egg, beaten

¼ cup unsulphered molasses

Preheat oven to 400 degrees. Lightly grease muffin tin, or baking dish. Combine dry ingredients in large bowl and mix thoroughly. Make a well in dry ingredients and add wet ingredients. Stir just until moistened. Bake 15-20 minutes.

This chili recipe looks simple but is really tasty. I even left the onion and garlic out, as I'm allergic to garlic and suspecting I have problems with anything in the onion family. It was still very good. I'm wondering if you are putting in the beans along with the liquid in the can? I drained mine and there wasn't enough liquid, I added some chicken broth.

Anonymous - I would use quinoa flour, millet flour, or brown rice flour. This is actually one of my earlier cornbread recipes. I would try the "sour cream cornbread" listed on my recipe page. It's a better recipe, and for that one you can also sub out quinoa, millet, or additional brown rice for the sorghum! Enjoy and let me know which recipe you try and how you like it!